Place the coriander and cumin seeds in a dry frying pan
and roast over medium heat for 2 to 3 minutes, shaking the pan
constantly. Place the roasted spices and peppercorns in a mortar and
pestle, and pound until finely ground. Wrap the shrimp paste in a small piece of foil and cook
under a hot grill for 3 minutes, turning the package twice. Place the ground spices, shrimp paste, nutmeg and chili
in a food processor and process for 5 seconds. Add the remaining ingredients and process for 20 seconds
at a time. scraping down the sides of the processor bowl each time,
until a smooth paste is formed.